Fermenter Temperature Issues: or Accidental Belgium Pale Ale
I ran into a problem with my first batch of beer and I'm looking for advice so I don't have a repeat of the problem.
I brewed my first batch of beer a few weeks ago. It was a American Pale Ale malt kit. Except for a bit of a hop boil over, everything went pretty smoothly. We bottled everything a week ago after 20 days in the fermenter. Our readings showed 5.5%ABV and the sample we took to measure the final gravity tasted pretty good!
However, we opened a bottle today and what was supposed to be delightful american pale ale tasted like a disappointing Belgium style beer.
Key point: While the beer was in the fermenter here in Toronto with the air-conditioning off, we were in the Yukon. I know for a fact that the temperature got up to about 85degrees, and according to my googling, this will have caused the yeast to make some unwelcome esters that are causing the unwelcome Belgium-ish flavours.
If my APA got too hot (80f-ish) in the fermenter, would that result in nearly undrinkable "Belgium beer" tastes caused by esters (whatever that/those are), and will further bottle conditioning make it go away?
I hope that makes sense. I really want to try again, but I'm not $45 confident that I have figured out what went wrong.
Thanks in advance for any insight/advice.